Directions1. In large saucepan, bring broth and thyme to simmer; add shrimp, return to simmer and cook until shrimp are just firm, about 2 minutes. With slotted spoon, transfer shrimp to bowl, setting broth aside. Fill bowl with cold water to cool shrimp, then drain, peel and set aside.

2. In large pot, melt butter over medium-low heat. Add onion and cook, stirring often, until tender, about 3 minutes. Add rice and stir for two minutes longer.

3. Add 1/2 cup of warm broth, adjusting heat to maintain gentle simmer and stirring often. When broth is all absorbed add another 1/2 cup, repeating until all broth is used (cooking time will be about 20 minutes total). Rice should still be slightly firm but not crunchy in center; add hot water a half cup at a time if rice needs further cooking.

4. Stir in corn and reserved shrimp; stir until heated through, about 2 minutes. Stir in cheese and parsley and season with pepper.

Recipe note: Cooking the unpeeled shrimp in the chicken broth adds great flavor, but for a quicker version you can purchase peeled cooked shrimp and make the risotto with plain chicken broth heated with they thyme.